Layered Pie with Buckwheat, Brains, and Mushrooms

Baking and Desserts | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Layered pie with buckwheat, brains, and mushrooms

Ingredients

Veal Brains - 17.6 oz
Buckwheat Groats - 3.5 oz
Champignons - 7.1 oz
Spanish onions - 1 head
Butter - 1.8 oz
Parsley - 0.4 oz
Puff Pastry - 17.6 oz
Salt - to taste
Chicken Egg - 1 piece
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the calf's brains in lightly salted water at a gentle simmer for ten minutes, remove the membranes, and let cool slightly.

Step 2

At the same time, cook the buckwheat until done—using water, salt, and groats. It takes about twenty minutes.

Step 3

In a skillet, sauté finely chopped onion in butter until soft, add mushrooms, and cook for five to seven minutes. Then, stir in the buckwheat and sauté for another minute. After that, add the brains and finely chopped parsley, mix well, and remove from heat.

Step 4

Roll out the dough into two layers that fit the size of the baking dish you have at home.

Step 5

Line a baking tray with parchment paper and grease it with butter. Place a sheet of salted dough on top, add the filling, and cover it with another sheet of dough. Pinch the edges to seal, and make small cuts across the surface of the top layer of dough. Brush the pie with beaten egg, then place it in an oven preheated to 356°F until it develops a beautiful golden-brown crust. This usually takes about twenty minutes.